Spring has sprung and thoughts of food planting and preserving are here! In Richmond County, many folks love to preserve their harvest to enjoy throughout the year. Canning, freezing, and dehydrating are very popular family activities from spring through autumn. Before you get started, I’m going to share some best practices for the canning method of food preservation.

If you are using a pressure canner, the first thing that you should do every year is bring your canner to the county Extension office for testing. The Family and Consumer Science Agent will inspect the condition of your gauge to determine if it is good, rusty, broken/cracked, has interior moisture, or if the cover is too scratched to read. Using a master gauge testing unit, the agent will test the accuracy of your gauge by comparing it to the readings on the master gauge. The accuracy will be tested at 5 PSI, 11 PSI, and 15 PSI. PSI is the pounds per square inch, a unit of square measure. Low-acid foods are typically processed at 10-15 PSI. For altitudes above 1000 feet, the pressure may need to be increased to 15 PSI. An inaccurate canning gauge can lead to serious foodborne illnesses, such as botulism. Botulism is caused by the toxin produced by the Clostridium botulinum bacteria. It can be deadly even with a small taste. Unfortunately, botulism is colorless, odorless, and tasteless. This is a compelling reason why the canning gauge must be accurate!

The agent will also look at the seal of your pressure canner lid to determine its condition. A pressure canner lid seal that is in excellent condition is essential to ensuring that the pressure canner creates a vacuum to reach the necessary high temperatures to process the food and kill harmful bacteria and pathogens.

The canning season often creates a scenario where it’s hard to find canning jars. Often, cheaper jars have reportedly had issues sealing. Always try to purchase reputable canning jars. If you are using previously used jars inspect to ensure there are no cracks or chips. If you have film or scales on previously used jars, soak them in a solution of one cup of vinegar (5% acidity) per gallon of water for several hours.

To prepare for canning season, make sure you have the essential canning tools. You will need tea towels, pot holders, and a canning set that includes lifting tongs, an extra wide-mouth funnel, a jar wrench, a bubble popper/measurer, and a magnetic lid lifter. Of course, you will need a canner, whether a water bath and or a pressure canner. A water bath canner is great for high-acid foods such as fruits, jellies, pickles, and jams.

Take time to ensure that you will have sufficient space to store your canned items. Store in a cool, dry, dark place. This should be away from extreme hot or cold temperatures and sunlight. Make sure all canned items are properly sealed and are free from residue before storing. Many avid canners in Richmond County have dedicated a specific room in their home for canned items. You do not have to designate a specific room but do ensure that you have adequate space and a good location to store your delicious preserved foods. Poor storage location can lead to spoilage and loss of quality. This translates to a loss of time and money.

There are also some considerations for the stove that you will use for canning. Electric stove canning is still the most popular method. Electric stoves are typically either glass tops or electric coiled stovetops. Although glass top stoves are very popular, many do not support heavy-weight pressure canners. The temperature tends to fluctuate and prevents the ability to maintain steady pressure. Check your stove to ensure that it can support heavy-weight canners. Most coiled electric stovetops can handle pots that are up to 2 inches past the coiled heating element. Canning pots that have a flat surface (not rippled) have the best full contact with the stove.

Home food preservation can be a fun and safe experience. If you would like to know more about food preservation, contact your local N.C. Cooperative Extension Family and Consumer Science Agent. In Richmond County, Contact Cheri Bennett at 910-997-8255. You may also schedule an appointment to come into the office and have your pressure canner gauge tested. The Richmond County Cooperative Extension Office helps provide research-based education and technology to the producers and citizens of this great county. The office is located at 123 Caroline St. in Rockingham. Learn more at richmond.ces.ncsu.edu